High Holy Days

August 24, 2010

Dip into honey for new year inspiration [RECIPES]

By Judy Zeidler

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(Page 3 - Previous Page)

SPICE AND HONEY CAKE

1 pound honey
1 cup sugar
1 cup strong black coffee
1/4 cup vegetable or safflower oil
4 eggs, separated
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon cream of tartar
3/4 cup sliced almonds, toasted

In a large mixing bowl, blend honey, sugar, coffee and oil. Add the egg yolks and beat until light and smooth.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, 1/2 teaspoon salt, cloves and ginger. Gradually add the flour mixture to the honey mixture, beating until well blended.

In a large mixing bowl, beat the egg whites with remaining 1/2 teaspoon salt and cream of tartar until soft peaks form. Gently fold the beaten egg whites and almonds into the batter.

Pour batter into an ungreased 10-inch tube pan. Bake in preheated 350 F oven for 1 hour or until a toothpick inserted into the cake comes out clean.

Immediately remove pan from oven and invert it onto a wire rack to cool. With a sharp knife, loosen cake from pan’s sides and tube. Remove cake from pan and transfer to a large cake platter.

Makes 8 to 10 servings.

APPLE-POMEGRANATE SORBET

1 1/2 cups unsweetened pomegranate or grape juice
1 cup sugar
3 large golden delicious apples, peeled, cored and pureed
1 tablespoon lemon juice
Pomegranate seeds for garnish

Place the pomegranate juice and sugar in a heavy pot over medium heat. Stir until the sugar dissolves. Bring to a slow, rolling boil, reduce heat, and simmer 5 minutes.  Transfer to a large bowl and chill.

Combine the pomegranate juice mixture, pureed apples and lemon juice; blend well. Freeze in refrigerator-freezer, electric or hand-crank freezer.

For refrigerator-freezer, pour the mixture into flat-bottomed ice cube trays without their dividers or a freezer-proof glass bowl. Place in freezer and stir with a fork every hour, scraping from the sides into the center. Continue stirring and freezing until the ice is set, 3 to 4 hours.  Or follow the directions on your electric or hand-crank freezer.

Scoop into individual bowls and garnish with pomegranate seeds or serve with slices of honey cake.

Makes 1 quart.

Judy Zeidler is the author of “The Gourmet Jewish Cook” (Morrow, 1988) and “The International Deli Cookbook“ (Chronicle, 1994). She teaches cooking classes through American Jewish University’s Whizin Center for Continuing Education. Her soon-to-be-published cookbook, “Italy Cooks,” is based on 35 years of travel in Italy. Her Web site is judyzeidler.com.

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A version of this article appeared in print.

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